WO2019088653A2 - Poudre pour enrobage de popcorn comprenant de l'allulose et son procédé de fabrication - Google Patents

Poudre pour enrobage de popcorn comprenant de l'allulose et son procédé de fabrication Download PDF

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Publication number
WO2019088653A2
WO2019088653A2 PCT/KR2018/013007 KR2018013007W WO2019088653A2 WO 2019088653 A2 WO2019088653 A2 WO 2019088653A2 KR 2018013007 W KR2018013007 W KR 2018013007W WO 2019088653 A2 WO2019088653 A2 WO 2019088653A2
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Prior art keywords
popcorn
powder
coating
weight
parts
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Ceased
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PCT/KR2018/013007
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English (en)
Korean (ko)
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WO2019088653A3 (fr
Inventor
정유선
변성배
정동철
최종민
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CJ CheilJedang Corp
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CJ CheilJedang Corp
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/191—After-treatment of puffed cereals, e.g. coating or salting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/12—Replacer
    • A23V2200/132—Sugar replacer
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/14—Mouthfeel improving agent

Definitions

  • the present application relates to a powder for popcorn coating comprising aluloses, salts and emulsifiers;
  • a method for producing a powder for popcorn coating which comprises mixing alulose, salt and an emulsifier; Mixing the powder for popcorn coating, corn and edible oil to prepare a mixture, and frying the mixture;
  • Popcorn has been consumed mainly in movie theaters, but recently it has been expanding its route to convenience stores (CVS) and snack markets that are easily accessible at home. As the market grows, there is an increasing need for consumption of popcorn, which has a variety of flavors, such as sweet flavored popcorn, which imparts sweetness, and popcorn, which provides a more pleasant taste.
  • CVS convenience stores
  • flavors such as sweet flavored popcorn, which imparts sweetness
  • popcorn which provides a more pleasant taste.
  • One object of the present application is to provide a powder for popcorn coating comprising alulose, salt and an emulsifier.
  • Another object of the present application is to provide a method for producing a powder for popcorn coating, which comprises mixing alulose, salt and an emulsifier.
  • Another object of the present application is to provide a method for producing popcorn, comprising: mixing the powder for popcorn coating, corn and edible oil to prepare a mixture; And a step of frying the mixture.
  • Another object of the present application is to provide a popcorn comprising a powder for popcorn coating comprising alulose, salt and an emulsifying agent.
  • Another object of the present application is to provide a method for producing popcorn, comprising: mixing the powder for popcorn coating, corn and edible oil to prepare a mixture; And frying the mixture.
  • the present invention also provides a method for improving texture of popcorn.
  • Another object of the present application is to provide a method for producing popcorn, comprising: mixing the powder for popcorn coating, corn and edible oil to prepare a mixture; And frying the mixture.
  • the present invention also provides a method for increasing the storage stability of popcorn.
  • the powder for popcorn coating of the present application replaces a certain proportion of saccharides such as sugar with alulose to increase hardness and crispness to give a good texture and improve the color taste and flavor of caramel while lowering the heat, Popcorn can be stored for a period of time.
  • 1 is a graph showing the chromaticity of the powder for popcorn coating according to the addition ratio of alulose.
  • 2 is a graph showing the hardness of the powder for popcorn coating according to the alululose addition ratio.
  • FIG. 3 is a graph showing crispness according to the addition rate of alululose in the powder for popcorn coating.
  • One aspect of the present application for achieving the above object is to provide a powder for popcorn coating comprising alulose, salt and an emulsifier.
  • popcorn refers to a food produced by exploding corn grains by the expansion of water in the corn by adding oil and heat to the corn grains.
  • the popcorn can be classified into a thick and round fried type and a butterfly type divided into three parts according to the shape after frying.
  • the butterfly type is mainly manufactured for frying corn and then seasoning the corn, Syrups or powdered popcorn-coated powders and corn.
  • the term 'powder for popcorn coating' in this application refers to a substance added together with corn and edible oil when the popcorn is fried. It is converted into sugar solution at high temperature and coated on popcorn popcorn corn grain to determine taste and flavor of popcorn . Saccharides contained in powder for popcorn coating are used to impart luster and crispness to popcorn through sweetening and coating. For improving the flavor of popcorn, artificial flavors such as caramel, milky flavor and the like can be used.
  • the powder for popcorn coating of the present application may be added together with corn in the form of corn grains before the popcorn is fried and cooked at the same time.
  • &quot 100 parts by weight " of the whole powder for popcorn coating in the present application refers to the sum of the weights of the raw materials contained in the powder for popcorn-coating powder, and the weight of the raw material is a solid form such as powder, Means the weight of the form itself contained in the powder.
  • alulose is a type of sugar having the formula C 6 H 12 O 6 and a molecular weight of 180.16, which is known to exist in small quantities in figs, grapes, and the like, and is also called psicose.
  • the above-mentioned aluloses are concepts including both D-aluloses and L-aluloses, and may be ones directly purchased from natural products purchased from commercially available aluloses, and those produced by chemical or microbiological methods, It does not.
  • the aluloside can be used in solid form such as solid phase, powder, crystal and the like, and may be used in the form of crystalline alulose, but is not limited thereto.
  • the alulose may be alulose having a purity of 90% or more (containing 90 wt% or more of alulose based on dry solids), a purity of 95% or more, a purity of 98% or more, or a purity of 98% to 99.5%.
  • the alulose may be contained in the form of a mixed sugar with saccharides other than aluloses.
  • the alulose may be in the form of a mixed sugar with at least one saccharide selected from the group consisting of monosaccharides, disaccharides, oligosaccharides, sugar alcohols and high sweetening agents in addition to alulose, but is not limited thereto.
  • the alulose may contain other ingredients as long as they can be contained in an appropriate amount in the powder for popcorn coating of the present application.
  • the alulose may be contained in an appropriate amount in the powder for popcorn coating, and may be 20 to 99 parts by weight, 25 to 99 parts by weight, or 30 to 99 parts by weight based on 100 parts by weight of the entire powder for popcorn coating, , But is not limited thereto.
  • salt is one of the main ingredients added to add a salty taste to popcorn, and a commercially available salt that can be used by a person skilled in the art to give a salty taste can be purchased and used, or can be manufactured and used according to purpose.
  • the salt may be 0.1 to 3 parts by weight, specifically 0.3 to 2 parts by weight, or 0.5 to 1.5 parts by weight, more specifically 0.7 to 1 part by weight, based on 100 parts by weight of the whole powder for popcorn- , Or 0.8 parts by weight, based on the total weight of the composition.
  • an emulsifier is one of the main ingredients added in order to allow the popcorn oil to be uniformly distributed and mixed in the corn flakes in a kettle, and those skilled in the art can generally use it to emulsify oil and water
  • a commercially available emulsifier may be purchased and used, or may be prepared according to the intended use.
  • the emulsifier may be contained in an amount of 0.1 to 2 parts by weight, 0.2 to 1.5 parts by weight, 0.3 to 1 part by weight, 0.4 to 0.7 part by weight, or 0.5 part by weight based on 100 parts by weight of the entire powder for popcorn coating, But is not limited thereto.
  • the powder for popcorn coating of the present application may be one which additionally contains sugar.
  • the powder for popcorn coating additionally contains sugar, alululose and sugar may be contained in an amount of 20 to 99 parts by weight, 25 to 99 parts by weight and 30 to 99 parts by weight based on 100 parts by weight of the whole powder for popcorn coating, , But is not limited thereto.
  • the alulose and the sugar are mixed in a mixing ratio of 0.1:50 to 50: 0.1, more specifically, a mixing ratio of 0.2: 40 to 40: 0.2, a mixing ratio of 0.5: 30 to 30: 0.5, or a mixing ratio of 1:10 to 10:
  • the powder for popcorn coating of the present application may additionally contain at least one carbohydrate (monosaccharide, disaccharide, sugar alcohol, etc.) in addition to the above-mentioned allylose or sugar as a saccharide.
  • the monosaccharide may be, for example, arabinose, xylose, tagatose, aloose or galactose
  • the disaccharide is a sugar having two monosaccharides bonded thereto such as lactose, maltose, trehalose, But is not limited thereto.
  • the sugar alcohol may be a substance formed by reducing a carbonyl group of saccharides, for example, erythritol, xylitol, arabitol, mannitol, sorbitol, maltitol or lactitol, but is not limited thereto.
  • the powder for popcorn coating of the present application may further comprise a high sweetening agent.
  • the high-sweetener may be a steviol glycoside.
  • Steviol glycosides one of the high sweeteners classified as natural additives, are produced from the leaves of chrysanthemum and Stevia, and the sweetness is about 200 to 300 times that of sugar.
  • the steviol glycoside may be any high sweetener that can be used by a person skilled in the art such as enzyme-treated stevia and rebaudioside A, and specifically, rebaudioside A may be used.
  • the powder for popcorn coating of the present application may be natural sweeteners such as tau martin, synthetic sweetening agents such as saccharin and aspartame in addition to the above-mentioned steviol glycoside, but the present invention is not limited thereto.
  • the high sweetener may be added in an appropriate amount by a person skilled in the art in order to impart sweet taste to the powder for popcorn coating.
  • the allylose and the high-sweetening agent are contained in an amount of 20 to 99 parts by weight, specifically 25 to 99 parts by weight, 20 to 90 parts by weight, 20 to 80 parts by weight, 20 to 70 parts by weight, 20 to 60 parts by weight, and 22 to 50 parts by weight, but is not limited thereto.
  • the alulose and high sweetener may be contained in a mixing ratio of 400: 1 to 800: 1, a mixing ratio of 500: 1 to 700: 1, a mixing ratio of 550: 1 to 650: 1, , But is not limited thereto.
  • the powder for popcorn coating of the present application may further comprise an flavoring agent.
  • the flavoring agent is used for imparting flavor and aroma to popcorn to enhance flavor, and various synthetic or natural flavoring agents such as caramel, milky, vanilla, chocolate, and coffee flavor or a combination thereof can be used. Any flavoring agent that can be used as the flavoring agent is not limited and can be selected and used.
  • the powder for popcorn coating of the present application may further comprise a stabilizer, sodium caseinate, an acidity adjusting agent, a tablet salt and the like in addition to the above-mentioned alululose, salt, emulsifier, sugar, high sweetening agent and flavoring agent.
  • the powder for popcorn coating of the present application may further include a known material generally used for producing powder for popcorn coating.
  • Another aspect of the present application for achieving the above object is to provide a method for producing a powder for popcorn coating, which comprises mixing alulose, salt and an emulsifier.
  • a popcorn-coating powder comprising alulose, a salt and an emulsifier, corn, and an edible oil; And a step of frying the mixture.
  • edible oil refers to oil which is produced and processed so as to be edible by using a plant containing fat (including crushed powder) or crude oil obtained from an animal, and the term “popcorn oil” .
  • the edible oil can be divided into vegetable oil and animal oil oil according to the raw materials.
  • vegetable oils include, but are not limited to, soybean oil, corn oil, rapeseed oil, rice bran oil, sesame oil, perilla oil, safflower oil, sunflower oil, cottonseed oil, peanut oil, olive oil, palm oil, palm oil, Specifically, popcorn oil commercially available on the market for the production of popcorn can be purchased and used.
  • corn can be obtained by purchasing commercially available corn that can be generally used by those skilled in the art to make popcorn, or by harvesting or cultivating it in nature.
  • the corn can be used in a wide variety of fields, including broad, deep, and native corn, The corn species in which moisture is stored in the center of the corn can be used, but is not limited thereto.
  • the frying step is a step of putting a mixture of powder for popcorn coating, a mixture of corn and edible oil in a kettle in a popcorn machine, causing the corn grain to explode due to the water swelling in the corn at high temperature and the sugar of the powder for popcorn coating to coat the corn grains .
  • Another aspect of the present invention to attain the above object is to provide a popcorn including powder for popcorn coating comprising alulose, salt and an emulsifier.
  • the popcorn of the present application may be that the color of the caramel is more distinctly realized than that of the popcorn without the addition of alululose.
  • lightness, redness, yellowness, and color difference ( ⁇ E) values were measured to measure the degree of appearance of caramel colors. The higher the brightness, the darker the brightness. The higher the redness, the reder the color. The lower the greener the greener. The higher the yellowness, the yellower the blue. The lower the popcorn, the lower the redness and yellowness , And the more the color difference value is, the darker the caramel color of the popcorn is.
  • the popcorn of the present application may have a lightness of 80 to 108, 85 to 108, 90 to 108, a redness of 0.1 to 1.5, 0.2 to 1, a yellowness of 5 to 15 and 5 to 12, May be 4 to 20, 4.5 to 20, 5 to 20, 6 to 19, and 7 to 18, but is not limited thereto.
  • the brightness may be lowered and the degree of redness and yellowness may be increased.
  • the color difference value may increase.
  • the popcorn of the present application is intended to enhance the consumer's preference by making caramel color tasteful, This is advantageous in terms of lowering the calories and reducing the cost.
  • the popcorn of the present application may have improved caramel flavor as compared to popcorn not containing alululose.
  • the popcorn without the addition of alulose may contain the same amount of sugar as the amount of alulose in the popcorn added with alululose.
  • the sugar content was replaced with a certain amount of alulose and the sensory test was performed. As a result, it was confirmed that the caramel flavor was darker than the popcorn added with only sugar and the overall preference increased.
  • the popcorn of the present application may have a hardness and a crispiness as compared with a popcorn which does not contain alululose, so that a crunchy and chewy texture can be realized.
  • Hardness is the hardness of chewing, which means that the higher the hardness, the crisp and firm texture of the popcorn.
  • the popcorn of the present application may have a hardness value of 33,000 to 50,000, 33,000 to 45,000, and 33,000 to 40000 as measured by a texture analyzer, but is not limited thereto. As the content of alululose increases, the hardness value of the popcorn increases Can be increased.
  • crispiness means the number of pieces that crumble when chewing popcorn. The higher the value of crispness, the more crispy the popcorn has.
  • the popcorn of the present application may have a crisp value measured by a texture analyzer of 110 to 200, 110 to 180, and 110 to 160, but is not limited thereto. As the content of alululose increases, Can be increased.
  • the popcorn containing the aluloside of the present application is advantageous in that it is popcorn which is enhanced in hardness and crispness and can enjoy excellent texture.
  • the popcorn of the present application may have increased storage stability as compared to popcorn not containing alululose.
  • the average weight of popcorns of the same number was measured and compared.
  • the average weight of popcorn was higher than that of popcorn not containing aluloses in the sugar, Indicating that the storage period of the popcorn can be extended.
  • the weight change of the popcorn when stored at room temperature was measured.
  • the weight of the popcorn was lower than that of the popcorn which did not include alululose in the sugar, And it is confirmed that the coating property of popcorn is increased and the water absorption is reduced and the preservability is improved.
  • a popcorn-coating powder comprising alulose, a salt and an emulsifier, corn, and an edible oil; And frying the mixture.
  • the present invention also provides a method for improving texture of popcorn.
  • the texture refers to a crispy and chewy texture with high hardness and crispiness when chewed.
  • a popcorn-coating powder comprising alulose, a salt and an emulsifier, corn, and an edible oil; And frying the mixture.
  • the present invention also provides a method for increasing the storage stability of popcorn.
  • the storage stability refers to the degree to which quality (texture) is maintained without deteriorating due to factors such as moisture fluctuation during storage.
  • the storage stability of the popcorn is improved because it prevents moisture absorption in the atmosphere.
  • Production Example 1 Production of Powder for Popcorn Coating
  • the raw materials shown in Table 1 were weighed as weights to prepare a powder for popcorn coating.
  • the content of saccharides [sugar (white sugar, CJ Cheil Jedang) and alulose (crystalline alulose, containing more than 98% of alulose, CJ Cheil Jedang) mixed with powder for popcorn coating] .
  • Production Example 2 Production of popcorn using powder for popcorn coating
  • popcorn was prepared as follows.
  • Popcorn oil was used as a popcorn oil, Transcaqua oil (CJ Cheiljedang), and corn was used as a corn for Vogel popcorn (Vogel) Popcorn Company, USA). All of the raw materials used were put in the amount required to make a batch (about 1 kg) of popcorn.
  • the kettle was preheated by turning on the kettle heat switch.
  • the surface temperature of the kettle reached 40 ° C or higher
  • 350 g of popcorn oil and 560 g of powder for popcorn coating were put and mixed by turning on a Kettle Motor switch.
  • turn off the Kettle Motor switch put 700g of corn, close the lid of the kettle, turn on the kettle motor and mix the ingredients inside the kettle.
  • corn, popcorn-coating powder, and popcorn oil are mixed, the corn grains are exploded by the expansion of water in the corn at high temperature, and the sugar of the powder for popcorn coating is coated on the corn grains, .
  • the popcorn prepared in Preparation Example 2 was subjected to a sensory test on caramel flavor in 18 adult (20s ⁇ 30s) researchers.
  • Popcorn was served in the same white dish at the same time and presented with purified water so that the mouth could be rinsed between evaluations.
  • the overall likelihood, caramel color intensity and preference, and caramel flavor and preference were measured by BLT (Blind Label Test). The results are shown in Table 3 below. The results are shown in Table 3 below.
  • the popcorn prepared in Production Example 2 was randomly selected for each of nine popcorns and subjected to a compression test with a texture analyzer (TA-XT.plus, Stable Micro Systems Co. LTD., England) The force and the crispiness, which are the forces required for chewing from the force-distance curve, were measured.
  • TA-XT.plus Stable Micro Systems Co. LTD., England
  • both the force and the crispiness were increased in all of the examples and the comparative examples. Further, as the alululose content was increased, the force and the crispiness value were increased Of the total number of patients.
  • the popcorn coatability was determined by taking 200 unbreakable intact popcorn of the popcorn prepared in Preparation Example 2, measuring the weight of the popcorn, and measuring and comparing the results.
  • the average weight of popcorn was higher in Examples 1 to 3 as compared with Comparative Example, and the weight of popcorn was also increased proportionally as the alulose content was increased.
  • the degree of coating on the popcorn was increased and the weight of the popcorn was high, and since the popcorn prepared by adding alulose had excellent coating property, Storage stability will be increased.
  • Example 2 On the day of manufacture 200 200 200 Five days past 202 202 202 202 10 days past 205 204 204 203 15 days past 210 207 206 205 20 days past 215 212 210 209 25 days past 207 215 213 209 30 days past 219 215 213 209
  • the weight of popcorn was rapidly increased in the Comparative Example compared to Examples 1 to 3.
  • the increase in the content of popcorn in the popcorn was lower as the content of alululose increased, and in Example 3, in which the sugar was replaced by 100% alulose, the weight of the popcorn increased significantly I could.
  • the more the alululose was added the less the popcorn absorbed atmospheric moisture.
  • the higher the content of alululose the better the sugar coating on the popcorn, so that the hygroscopicity of the popcorn is lowered, the preservability is improved, and the storage stability is also increased.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
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Abstract

La présente invention concerne : une poudre pour enrobage de popcorn, cette poudre comprenant de l'allulose, du sel et un émulsifiant ; un procédé de fabrication de cette poudre pour enrobage de popcorn, ce procédé comprenant une étape consistant à mélanger l'allulose, le sel et l'émulsifiant ; un procédé de fabrication de popcorn comprenant les étapes consistant à fabriquer un mélange par mélange de la poudre pour enrobage de popcorn, de maïs et d'huile et de matière grasse comestibles, puis à faire éclater le mélange ; un popcorn comprenant la poudre pour enrobage de popcorn ; un procédé pour améliorer la texture du popcorn, ce procédé comprenant les étapes consistant à fabriquer un mélange par mélange de la poudre pour enrobage de popcorn, de maïs et d'huile et de matière grasse comestibles, puis à faire éclater le mélange ; et un procédé pour augmenter la stabilité au stockage du popcorn. Dans cette poudre pour enrobage de popcorn selon la présente invention, des saccharides, tels que du sucre, sont remplacés par de l'allulose dans une proportion prédéterminée, ce qui permet de fabriquer un popcorn susceptible d'augmenter la préférence du consommateur pour celui-ci grâce à une excellente texture, une dureté et un croustillant accrus, une teneur réduite en calories et une saveur et une couleur de caramel améliorées, ce popcorn présentant par ailleurs une haute stabilité au stockage.
PCT/KR2018/013007 2017-10-31 2018-10-30 Poudre pour enrobage de popcorn comprenant de l'allulose et son procédé de fabrication Ceased WO2019088653A2 (fr)

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US12302917B2 (en) 2019-10-29 2025-05-20 Samyang Corporation Emulsified composition containing allulose

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JP2011205913A (ja) * 2010-03-29 2011-10-20 Kishoto Seisan Gijutsu Kenkyusho:Kk 機能性異性化糖の複合体結晶糖質およびその製造方法
KR101267093B1 (ko) * 2012-03-13 2013-05-24 이종언 팝콘용 옥수수의 제조 방법
GB201309077D0 (en) * 2013-03-15 2013-07-03 Tate & Lyle Ingredients Improved sweetener
GB201309076D0 (en) * 2013-03-15 2013-07-03 Tate & Lyle Ingredients Improved sweetener
BR112016011595A2 (pt) * 2013-11-22 2017-09-12 Tate & Lyle Ingredients Americas Llc produtos de alimentos e bebidas que compreendem alulose (psicose)
KR101681218B1 (ko) * 2014-09-23 2016-12-01 손병용 효소팝콘의 제조방법 및 이에 의해 제조된 효소팝콘

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KR20190049564A (ko) 2019-05-09
KR102338287B1 (ko) 2021-12-14

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